Guess the recipe of the day? I can give you some suggestions: sponge cake, puff pastry, chiboust cream and cream puffs! I'm sure you guessed the cake I'm about to offer you: the Saint Honoré Cake, in the simplified version, that is, with only two layers, so even the less experienced can delight in the kitchen! The birthday of a special person is approaching, and for the occasion we need an equally important cake. We have some work ahead of us: will you keep me company?
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Identity Card of the Recipe
- 229 KCal Calories per serving
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Ingrediants
For the topping of beignets "and caramel
- 8 pieces (50 g) of beignets "
- 50 g of sugar
- 20 ml of water
For the base, for the sponge cake and for the syrup
- 180 g of puff pastry
- Half a glass of rum
- 100 ml of milk
- Lemon zest or 1 sachet of vanillin
- 90 g of powdered sugar
- 180 g (3 medium) of eggs
- 1 pinch of salt
- 45 g of starch or cornstarch
- 45 g of white flour of type 00
For the chantilly cream
- 1 vanilla pod
- 30 g of sugar
- 500 g of fresh cream
For the chocolate chiboust cream and meringue
- 25 ml of water
- 100 g of sugar or powdered sugar
- 100 g of egg white
- 50 g of cornstarch
- 80 g of sugar
- 10 g of bitter cocoa
- 100 g of dark chocolate
- 80 g (4 medium) of egg yolks
- 500 ml of milk
Materials Needed
- Hinged pan with a diameter of 24 cm
- Baking plate
- Baking paper
- Spoons
- Bowls of various sizes
- Scale weighs food
- Sac à poche or pastry syringe with star and long spouts
- Colander
- Whip
- Electric whips
- Spatula
- Fork
- Knife
- Cutting board or pastry board
- Platter
Preparation
- Prepare the PASTA SFOGLIA by cutting the sheet into a disc with a diameter of 24 cm. Place the pastry on a plate lined with baking paper. With a fork, prick the surface to avoid swelling during cooking. Bake in a preheated oven at 200 ° C for 20-25 minutes. Remove from the oven and leave to cool.
- Meanwhile, prepare the SPONGE CAKE. Shell the eggs and combine them in the container of the electric mixer. Add the icing sugar, a pinch of salt and the grated zest of a lemon (or the vanilla flavor). Whip the eggs with the sugar for a long time, for at least 15 minutes: you will have to obtain a fluffy, swollen and soft cream. Preheat the oven to 160 ° C (“ventilated” function). Transfer the egg and sugar cream to a very large bowl. Gradually incorporate the white flour and corn starch (or another starch to taste). Mix the powders with the cream using a spatula, taking care not to let the mixture go limp. Once you have obtained a soft and free cream of lumps, transfer it to a hinged pan with a diameter of 24 cm, previously lined with parchment paper. Bake immediately and bake at 160 ° C for about 30 minutes. It is advisable to carry out the toothpick test before turning off the oven to make sure that also the inside of the cake is cooked to perfection. Leave the cake in the oven for 10 minutes before removing it. Remove from the oven, gently remove from the mold and allow to cool before cutting. Once cold, scrape the shiny and slightly sticky surface of the cake. sponge cake to obtain a regular and spongy disc.
- Dedicate yourself to the creation of the CHIBOUST chocolate CREAM (chocolate custard and Italian meringue). Pour the egg yolks into the container of the electric mixer or into a bowl, add the sugar, then work into a cream. Meanwhile, coarsely chop the dark chocolate. Heat part of the milk in a saucepan (about 400 ml); once hot, add the dark chocolate cut into small pieces and mix with a whisk to facilitate melting. Combine the corn starch and bitter cocoa in the egg cream, pouring the remaining cold milk (about 100 ml). At this point, pour the egg cream into the saucepan and, always stirring, cook until the cream thickens. Cover the surface of the cream with cling film to avoid the formation of the surface crust. Allow to cool.
- When the chocolate cream is warm, prepare the ITALIAN MERINGUE. In a clean container, whisk the egg whites at room temperature with 20 g of sugar. Meanwhile, heat the remaining sugar (80 g) with water and bring to a temperature of 121 ° C. As soon as it reaches the right temperature, pour the syrup into the egg whites, continuing to work with the whisk until the mass has cooled: it could take 10 minutes. When the temperature of the mass decreases, the meringue will take on a shiny and bright appearance. Combine the Italian meringue with the (warm) chocolate cream, stirring gently until the ingredients are combined.
- Prepare the CHANTILLY CREAM. In a container, combine the fresh cream and add the icing sugar and vanilla seeds. Whip the cream for 2-3 minutes, until the desired consistency is reached. Combine the Chantilly cream in a pastry bag with a star spout.
- Now assemble the Cake Saint Honoré cake. Place the pastry disc on a plate and fill with about half of the chiboust cream.
- Gather the remaining chiboust cream in a pastry bag with a long spout and fill the cream puffs by making a small hole on one side or on the base.
- Prepare the CARAMEL for the decoration of the cream puffs. In a saucepan, combine 50 g of sugar with about 20 ml of water and, with a sugar thermometer, bring to a temperature of 165-170 ° C. When the correct temperature is reached, immediately remove the saucepan from the heat and distribute the caramel on the surface of the puffs.
As an alternative to caramel
Those who do not like caramel can decorate the puffs with simple icing sugar or with sugar icing.- Prepare the syrup for the sponge cake by mixing the milk with the rum or with the orange liqueur. For the non-alcoholic version, replace the liqueur with vanilla, rum or orange flavors.
- Place the disc of sponge cake on top of the filling, then soak with the prepared syrup.
- Cover the whole cake with a thin layer of Chantilly cream, making decorations with the pastry bag on the sides of the cake.
Variants
Instead of Chantilly cream, you can decorate the sides of the cake with chopped hazelnuts or pistachios!- Arrange the cream puffs (stuffed and covered) neatly on top of the cake, alternating them with a tuft of Chantilly cream. With the remaining creams, make decorations on the central part of the cake.
Did you know that
Some more elaborate recipes include another layer of sponge cake filled with vanilla custard and Italian meringue. In this case, to assemble the cake, it is recommended to follow this order: sponge cake, chocolate cream, puff pastry, vanilla custard, sponge cake, chantilly cream (and decorations with advanced creams), cream puffs.- Keep the Saint Honoré Cake in the fridge for at least two hours before serving.
Alice's comment - PersonalCooker
A bit of work and a bit of pots to wash, I realize that but what result? What a gratification? The time it took was 100% worth it, and I hope to be able to make a good impression when I present this dessert to my mom, for her birthday!Nutritional values and Health Comment on the recipe
The Saint Honoré cake is a food that can be contextualized among the desserts. It provides a significant amount of energy, supplied mainly by lipids, followed by carbohydrates and finally by proteins.
Carbohydrates are mainly simple (sucrose), saturated fatty acids and peptides with high and medium biological value. The cholesterol seems very high and the fibers are not very significant.
The Torta Saint Honoré is not suitable for the diet of overweight subjects or those suffering from hypercholesterolemia, hyperglycemia or hypertriglyceridemia. It is not suitable for vegetarian and vegan nutrition. It is not suitable even for the diet of celiacs and lactose intolerant.
The average portion of Torta Saint Honoré is around 40-50g (90-115kcal).
